FUSILLI WITH PUMPKIN CREAM AND TRUFFLE
FUSILLI WITH PUMPKIN CREAM AND TRUFFLE
30 minutes total
If you're feeling like a mid-week pick me up, this recipe for Fusilli with pumpkin cream and truffle is the answer.
Ingredients
Serves 2
| 160g | Barilla Fusilli |
| 200g | pumpkin flesh, peeled and diced |
| 150ml | milk |
| 1 | Black Truffle, cleaned |
| To taste | Parmigiano Reggiano |
| 1/2 | brown onion |
| 2 | celery sticks |
| 1 | sprig rosemary |
| 1 tbsp. | Extra Virgin Olive Oil |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Brown the onion in a pot with sliced celery, a dash of olive oil and the rosemary. Add the pumpkin and leave it to absorb the flavour for 1 minute.
Step 2
Remove the rosemary sprig and add the milk. Bring to a gentle boil until the pumpkin has softened. If necessary, add a little water. Once the pumpkin is soft, blend the mix until it forms a smooth pumpkin cream. Season with salt and pepper to taste, then set aside.
Step 3
In a large pot of boiling salted water, cook the Fusilli according to the package instructions.
Step 4
Toss the pasta in with the sauce and serve the pasta into bowls. Garnish with freshly grated Parmigiano Reggiano, and slices of black truffle – buon appetito!
